4 pounds Certified Angus Beef ® chuck roast
2 tablespoons vegetable oil
1 large yellow onion, peeled and cut into large chunks
3 large carrots, peeled and cut into chunks
1 large turnip, peeled and cut into chunks
4 sprigs thyme
2 bay leaves
8 black peppercorns
8 juniper berries (optional)
1 teaspoon horseradish
1 (6-ounce) can tomato paste
2 (12-ounce) bottles brown ale beer (Brookly Brown Ale works well)
4 cups beef stock
Salt and freshly ground black pepper to taste
Step 1: Preheat oven to 175° F.
Step 2: Heat oil in heavy-bottom pan. Season roast with salt and freshly ground black pepper. Sear on all sides until brown.
Step 3: Remove roast from pan and set aside.
Step 4: Add onions, carrots, turnips, thyme, bay leaves, juniper berries, horseradish and peppercorns to pan; allow vegetables to caramelize.
Step 5: Add tomato paste and cook 2 to 3 minutes.
Step 6: Deglaze pan with beer and cook another 2 to 3 minutes.
Step 7: Return roast to pan, add beef stock and bring to a low simmer.
Step 8: Place in oven or transfer all ingredients to a slow cooker.
Step 9: Cook for 8 to 10 hours, until fork tender. Remove roast from oven and let rest 10 to 15 minutes.
Step 10: Strain vegetables, reserving liquid for sauce.